Pengaruh Asap Cair Kayu Galam (Malaleuca leucadendra) dalam Bentuk Biodegradable Film terhadap Pengawetan Ikan Gabus (The Effect of Liquid Smoke Galam (Malaleuca leucadendra) in Biodegradable Film Form as Fish Cork Preservation)

Salim, Rais; Rahmi, Nazarni

doi:10.24111/jrihh.v9i2.3391

Cited by 5 publications

(2 citation statements)

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“…The TVB-N value increases because bacterial enzymes degrade protein into amino acids and short peptide bonds, which produce a number of amine bases, ammonia and trimethylamine, which produce a bad smell in food. [29], [30]. -Data are the average of three replication of the amino acid lysine (mg/g)±deviation standard -The superscript with different capital letters on the same line shows a significant difference (P<5%) in the treatment factor of adding liquid smoke -The superscript with different non-capital letters in the same line column in each specification shows a significant difference (P<5%) in the storage time treatment factor…”

Section: Tvb-n Valuementioning

confidence: 99%

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Febriani,

Swastawati,

Sumardianto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Barracuda is one species of white fleshed fish that has a soft texture and a savoury taste, therefore it can be processed into fish cakes. Fish cake is a perishable food caused by bacterial activity that can be prevented using preservative namely liquid smoke. The addition of liquid smoke can provide an extended shelf life and a unique taste sensation in fish cakes because it functions as an antibacterial. The purpose of the study was to determine the role of liquid smoke in increasing the shelf life of fish cake and its effect on the value of consumer preferences. The research method was carried out by experimental laboratories using a Split Plot in Time experimental design. Fish cake was made by adding 5% liquid smoke to the water used to steam barracuda fish cakes, then stored at 4-5°C for 12 days (0, 4, 8, and 12). Barracuda fish cakes were analyzed for phenol content, water content, TPC, TVB-N, amino acid lysine and hedonic test. The results showed value of a phenol content 27.38 ± 1.54 mg/100g, a moisture content of 67.75 ± 0.11 %, the value of TPC was 1.8x104 ± 0.21 cfu/g, the TVBN value was 14.53 ± 2.73 mgN/100 g, the amino acid content of lysine was 3.5 ± 0.04 mg/g, and the hedonic value was 5.67. The use of 5% liquid smoke could increase the shelf life of barracuda fish cake. Fish cake with the addition of 5% liquid smoke after 12 days were preferred by consumers because of their little mucus, unique taste typical of smoked fish, and chewy texture. The use of liquid smoke was able to maintain better quality than control after the storage of barracuda fish cake for 12 days.

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Section: Tvb-n Valuementioning

confidence: 99%

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Febriani,

Swastawati,

Sumardianto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Nilai TVB ini akan semakin meningkat dengan semakin lamanya waktu penyimpanan akibat adanya degradasi enzim-enzim dalam tubuh ikan menghasilkan senyawa-senyawa sederhana yang merupakan komponen komponen penyusun senyawa basa volatil [21].…”

Section: Gambar 2c Grafik Hasil Analisis Nilai Ph Pada Variasi Konsentrasi Ekstrak Buah M Alba L Dengan Perendaman Selama 3 Jamunclassified

PEMANFAATAN EKSTRAK BUAH Morus alba L. (Murbei) SEBAGAI PENGAWET ALAMI IKAN Selaroides leptolepis (Selar)

Nastiti

Nurhamidah

Chandra

2019

atp

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The purpose of this study is to measure the influence of concentration and time of soaking of fruit extracts Morus alba l. (Mulberry) is effective as a preservative Selaroides leptolepis fish (Trevally). Samples taken of coral in the fruit of the Holy City of Argamakmur, North Bengkulu and trevally fish samples taken directly from the beach, the village Plow Jakat, province of Bengkulu. Fruit samples grinded using a blender and aqueous extracts are obtained through maceration method using aquades and filtered so that retrieved the mulberry and subsequent solution diluted with aquades be a concentration of 20, 40, 60 and 80% (v/v). Phytochemicals profile test to determination of secondary metabolites in extracts. The test is done through the methods of preserving this soaking on a several concentrations variation and soaking time with without soaking as control. The variation of the concentrations is done at a concentration of 10, 20, 30 and 40%, with soaking time variation 1, 2 and 3 hours. Variation of time observations were at 12, 18 and 24 hours and test the chemical content in the form of a test of water content, levels of Total Volatile Bases (TVB), and pH values. Phytochemical test results obtained the presence of saponins, alkaloids, terpenoids, phenolic and flavonoid compounds and do not contain steroids. The results showed that the extract of Mulberry fruits proved capable of lowering the pH and the levels of TVB but does not affect the water content of the fish. Soaking time variations do not affect the water content, pH and the levels of TVB. From the results obtained that the use of the mulberry fruit extract at concentrations of 30% with long submergence 1 hour most optimal for use as a preservative natural for S. leptolepis up to 18 hours at room temperature to the value pH 6.7 and TVB at 27.2 mg N%.

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A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

Ratnani

Widiyanto

2018

E3S Web Conf.

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The growth of eceng gondok (Water hyacinth) in Rawa Pening Lake showed rapid increase.. Based on the mandate of the National Lake conference in Bali and the 16th World Lake Conference, Rawa Pening is one of the fifteen national lakes which need to be treated for its conservation. Reducing number of eceng gondok plants is one of the alternatif. However, further processing is required to treat the waste of eceng gondok. One attempt is to convert eceng gondok (water hyacinth) into liquid smoke product. This article reviewes the potency of eceng gondok for liquid smoke through pyrolisis method. The liquid smoke can be used for various applications such as preservatives, antioxidants, biopesticides and perisa disinfectants. Pyrolysis is a combustion process in the absence of oxygen to produce liquid and charcoal activated charcoal products called activated charcoal. The pyrolysis process is generally carried out at a temperature range between 200-700 °C. The pyrolysis process is one of the methods chosen in order to strive for development that suppresses the formation of CO gas but releases water vapor. Pyrolysis at a temperature of 300-700 ° C, produces the most dominant compounds 1.6 Anhyro-beta-d-glucopyranose, phenol, and acetic acid. The reaction that occurs during pyrolysis of this temperature is the release of water vapor instead of carbon gas so that it is safe for the environment. The discussion on this article focused on the production of liquid smoke from eceng gondok biomass.

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Pengaruh Asap Cair Kayu Galam (Malaleuca leucadendra) dalam Bentuk Biodegradable Film terhadap Pengawetan Ikan Gabus (The Effect of Liquid Smoke Galam (Malaleuca leucadendra) in Biodegradable Film Form as Fish Cork Preservation)

Cited by 5 publications

References 0 publications

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

PEMANFAATAN EKSTRAK BUAH Morus alba L. (Murbei) SEBAGAI PENGAWET ALAMI IKAN Selaroides leptolepis (Selar)

A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

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